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Recipe Provençal
Olives noires dénoyautées : Pitted black olives
Filets d’anchois : Anchovy fillets

Câpres :capers

Gousse d’ail :Clove garlic

Cuillères à soupe d’huile d’olive : olive oil

Mix all the ingredients and put in the fridge.
Spread on bread slices.

It’s very good to share with friends

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A dish from Clusone, in the North of Italy

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A dish from Clusone, in the North of Italy

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Casoncelli

The typical pasta of the province is the casoncelli that is a type of stuffed pasta. In fact, originally it was used to consume the leftovers of meat.Today it is a delicious and characteristic dish.

It is seasoned with roasted butter, bacon and sage

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Hello, everyone. We say "Nush olsun" ( Bon appetit) at the table and we'd like to join the feast with pastries Shakarbura,  Pakhlava and Badambura and Gogal that are necessary to be cooked at Novruz holiday we celebrate these days.

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Hello, everyone. We say "Nush olsun" ( Bon appetit) at the table and we'd like to join the feast with pastries Shakarbura,  Pakhlava and Badambura and Gogal that are necessary to be cooked at Novruz holiday we celebrate these days.

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zeibekiko                                                                               by                                                            Pinelopi Alexandridi                       Elena Kalitsounaki                       Anthi Karvouniari 

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zeibekiko                                                                               by                                                            Pinelopi Alexandridi                       Elena Kalitsounaki                       Anthi Karvouniari 

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kounoupidiana Secondary school Chania Greece
Α kind of Greek dance is Zeibekiko.The Zeibeikiko, as an old dance, is strictly for males. Due to the movements of the dancer, it is sometimes known as the "eagle dance". The dance has no set steps, only certain figures and a circular movement. It takes place in an area little surpassing one square metre and mostly consists of improvised movements.

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Quince spoon sweet  and Stuffed Tomatoes and Peppers !!!!!!

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Quince spoon sweet  and Stuffed Tomatoes and Peppers !!!!!!

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By Athanasia Ganidi and Irini  Glyniadaki                                            kounoupidiana Secondary school Chania-Crete/Greece😍😍😍
A spoon sweet of quince is one of the most traditional sweets in Greece . You should not miss any 🤤🤤🤤

Materials :
500 g of purified quinces
1 glass of water
500 grams of sugar
1 fl. almonds
1 stranded clown ?
juice of 1/2 lemon

Steps :
We clean the quinces. Remove the heart and the slices from each quince and cut it into sticks for the sweet spoon.
Place the quinces with water in a saucepan and let them simmer for 10mins.
Add the sugar and simmer until the spoon sweet quince gets a bit thick.
Then, add the lemon juice, the almonds and the lard to the saucepan. Let them all get a boil and take away from fire.

Stuffed vegetables
We really  worship😍😍🤤 !!!

Materials :
8 tomatoes of medium size
3 green pepper medium-sized peppers
3 medium-sized florets
2 aubergines moderate
3 pumpkins moderate
fresh vine leaves
fresh zucchini

For stuffing

1 bunch of parsley
1 bunch of mint
1 bunch of fennel
1 bunch of dill
salt
4 fresh onions
1 large onion finely chopped
1 glass of rice
plenty of olive oil
1 large spoonful of tomato paste
pepper

Implementation :
At the bottom of the pan, put the stalks of our herbs and top up the vegetables. We arrange them in order, after washing them and draining them well. Carefully remove the flesh from the tomatoes, pumpkins and eggplants, chop it and add it to the bowl with the filling. Pump the pumpkins and eggplants with a fork and add a little salt to all the vegetables.
Prepare the stuffing. Stir the finely chopped herbs with salt to make their flavors. Add the onions, onion, rice, olive oil, peleta and pepper. Mix our ingredients well and if necessary add a little bit of water so that our filling is not dry and of course we try to have some salt still.

Fill the vegetables, not up, and close them carefully. Wrap the buns and fill the cupcakes. As soon as you finish the process, add water to the baking dish up to the waist, some more olive oil and cover the stuffed with vine leaves to avoid grabbing over and above all to get their wonderful scent. Bake our stuffed in a preheated oven at 180-200 degrees for an hour and something.

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Thanks for the invitation! I am going to serve OLIVE ALL'ASCOLANA

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Thanks for the invitation! I am going to serve OLIVE ALL'ASCOLANA

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I'd like to share with you our special recipe: Olive all'ascolana Fried stuffed meat olives. They are delicious and they are a typical recipe in Ascoli. You can find these stuffed olives in other countries but if you want to try the true ones you have to come to my town and visit it
From Ascoli Piceno: olive all'ascolana

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Spaghetti with cherry tomatoes and basil! Delicious Italian meal!

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What about Parma prosciutto with some Parmesan and a glass of red wine?

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Bread, tomato, olive oil and basil! A very good appetizer

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A dish from my region.
Carla Passinhas

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ZLATNI OPANAK 2010 - POBEDNICI - ABRASEVIC KRAGUJEVAC

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Uploaded by Bosko Popovic on 2010-07-23.

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This Dalmatian beef stew, swimming in a thick, sweet sauce, is compulsory at every local feast and wedding, and is usually served with homemade gnocchi on the side. The hearty dish requires timely preparation; the beef marinates in vinegar, lemon and rosemary for a few days. After that, it’s slow-cooked with carrots, red wine, cloves, nutmeg and pršut (dry-cured ham).
Here is some music - enjoy! https://www.youtube.com/watch?v=UdHopftQD3A

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Stuffed peppers

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A dessert that I really like "Bridal pillow", for being very light. It is made with clear beats in castle and is covered by a little sweet of eggs, cinnamon and almond. Delicious!

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Sarma - cabbage leafs with grinded meat and rice

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Stuffed grilled prunes – the recipe is from 1393. The prunes were usually served with warm rye bread.
Submerse pitless prunes in tepid water until they become soft. Take them out and dry them. Stuff them with walnut and goat cheese, wrap them in bacon (secure it with toothpick) and grill.

With nice food, and wine, traditional Serbian music goes fine.
https://www.youtube.com/watch?v=QezfvvHR7h0

Join us!

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Traditional important dinners in Italy have  :
1) Aperitif and appetizer
2) Starter
3) First course : pasta, rice, lasagne, tortellini, dumplings
4) Second course: meat or fish with vegetables
5) Chesse
6) Fruit and/or cake
7) Coffee or a liqueur

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There is no Ukrainian cuisine without halushky and pampushky

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There is no Ukrainian cuisine without halushky and pampushky

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Ingredients
FOR PAPERS(Pampushky):
Wheat Flour Extra Class - 500 gr.
Milk - 250 ml
Fresh yeast - 20 gr.
Vegetable oil - 3 tbsp.
Salt - 2 tsp.
Sugar - 1 tbsp.
Eggs - 1 pc. (for lubrication)
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FOR GIBBLE SAUCE:
Broth or water - 150 ml
Vegetable oil - 2 tbsp.
Garlic - 6-7 denticles
Parsley - a small bundle
Salt - 0.5 tsp
Serve pampushki to the red borsch warm. Traditionally, dumplings are abundantly topped with garlic sauce. But you can serve a large bowl with sauce into which all dumplings dunk. Enjoy your meal!

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Meat Rolls in Pickled Cabbage leaves-Romania

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Meat Rolls in Pickled Cabbage leaves-Romania

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A little jokes from the Ukrainian singer Verka Serdyuchka. A song about a national dish called "gorilka"))

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геннадий крупник

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верка сердючка

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андрей данилко

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константин меладзе

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Геннадий Крупник

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Верка Сердючка - Горилка.mp4

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Бэк-вокал - Геннадий Крупник. Автор - Константин Меладзе. http://www.gkrupnik.com/ - Геннадий Крупник. Композитор Аранжировщик Музыкальный продюсер. Официальный сайт. Более 400 трэков музыки и аранжировок к песням, саунд-трэкам, рекламе ,ТВ-проектам, конкурсам, рекламе и др.

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Pentozalis.                                      The Cretan music and dance.

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Pentozalis.                                      The Cretan music and dance.

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The trademark folk dance of the island of Crete. It takes its name from the fifth (pente) attempt or step (ζάλος zalos being a Cretan Greek word for "step") of Cretans to liberate Crete from Ottomans. The name can thus be translated as "five-steps". Also in the spirit of wordplay, ζάλη zali means dizziness, and the name of the dance can also be understood ("five-dizzy") as one that can make the dancers dizzy five times over. The dance has ten steps.Pentozali music is instrumental: the main tune is played by the pear-shaped, bowed Cretan lyra, to the accompaniment of a laouto, played not in a melodic but in a percussive-like fashion. It is the lyre player who usually directs the flow of the dance...

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Αντωνης Μαρτσάκης-Πεντοζαλι

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Από την 72η επέτειο της Μαχης της Κρήτης που πραγματοποιήθηκε στο θέατρο "ΔΩΡΑ ΣΤΡΑΤΟΥ".

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Cretan Mediterranean cuisine                                                                                                                                                                KALITSOUNIA

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Cretan Mediterranean cuisine                                                                                                                                                                KALITSOUNIA

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Traditional Cretan pastries filled with wild herbs and mizithra cheese...

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valstybinis dainu ir sokiu ansamblis lietuva

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Valstybinis dainų ir šokių ansamblis "LIETUVA" "Pasiutpolkė" - muzika Jono Švedo, choreografija Juozo Lingio State Song and Dance Ensemble "LIETUVA" "Un-tempo polka" - music by J.Švedas, choreography - J.Lingys Nida / 2013.05.25 www.ansamblis-lietuva.lt

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Pihtije - tasty Serbian dish
http://www.dailymotion.com/video/x2jwhba

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A traditional song of Epirus: Kondula Lemonia (My little lemon tree)

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A traditional song of Epirus: Kondula Lemonia (My little lemon tree)

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ΚΟΝΤΟΥΛΑ ΛΕΜΟΝΙΑ-''Ο ΑΣΚΛΗΠΙΟΣ''-ΚΩΣΤ. ΜΗΤΣΗΣ-ΣΤΗΝ ΥΓΕΙΑ ΜΑΣ-2015

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VIDEO ΜΕ ΤΟΝ ΛΑΟΓΡΑΦΙΚΟ-ΧΟΡΕΥΤΙΚΟ ΟΜΙΛΟ ΤΡΙΚΑΛΩΝ ''Ο ΑΣΚΛΗΠΙΟΣ'', ΑΠΟ ΤΗΝ ΕΚΠΟΜΠΗ ''ΣΤΗΝ ΥΓΕΙΑ ΜΑΣ ΡΕ ΠΑΙΔΙΑ'', ΜΕ ΤΟΝ ΣΠΥΡΟ ΠΑΠΑΔΟΠΟΥΛΟ, ΠΟΥ ΠΡΟΒΛΗΘΗΚΕ ΤΟ ΣΑΒΒΑΤΟ 24-01-2015. ΕΠΕΞΕΡΓΑΣΙΑ ΤΟΥ ΣΩΤ. ΓΟΡΓΟΓΕΤΑ.

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Lagana (The bread without yeast, with nice crisp crust)
Taramosalata
Halvah
Olives and pickles
Squid and cuttlefish
Octopus
Shrimps and crayfish
Mussels and oysters
Stuffed vine leaves (Dolmadakia)
Salad with legumes (Black-bean beans (and not only), chickpeas and lentils)

And kites to send their colorful kisses to the sky!

Painting by Spiros Vasiliu

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Traditonal folk  slovak music of Terchová 

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Traditonal folk  slovak music of Terchová 

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The Music of Terchová is an orally cultivated musical culture of the community of Terchová which is specific for its original collective vocal-instrumental performance. The phenomenon of the Music of Terchová does not apply only to the typical instrumental body with a little two-string bass, but also to the entire relevant musical tradition. It is only complete when complemented with singing repertoire, folk dance known as ‘terchovská krútená’ or ‘čardáš’ (a typical rotating dance) with its own musical style and performers by whom it is perceived as a key part of their cultural identity and a product of their spiritual equipment.
The element was included to the Representative List of the Intangible Cultural Heritage of Humanity – UNESCO

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Koncert Terchovských kapiel Bratia Muchovci, Nebeská muzika a FS Rozsutec na Jánšíkových dňoch 2006

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Halušky, similar to Gnocchi, is the most famous dish of Slovakia and part of Slovakia’s culture, especially in Liptov and Orava. It is made of elementary ingredients and it is very quick and simple to prepare.
The most popular halušky is traditional bryndzové halušky (sheep cheese gnocchi). Sheep cheese gives a unique flavour to the meal by itself, but it is even more tasty with small pieces of bacon greaves and chives or dill. Usually served with a glass of sour milk called žinčica.
Bon appetite!

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Ukrainian national cuisine. Welcome to a delicious dinner!

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Ukrainian national cuisine. Welcome to a delicious dinner!

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украинская кухня

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украинские блюда

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украинская кухня фото

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Ольга Харитонова

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Украинские блюда. Украинская кухня фото. Украинская кухня. Национальная кухня

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Украинские блюда. Украинская кухня фото. Украинская кухня. Национальная кухня. Украина,города,Фото,видео Туризм,достопримечательности,памятники истории,отдых море,люди,животные,храмы,церкви,природа,

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We invite you to a party in the Ukrainian style!

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Вася Андреев

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14043 Українські страви

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Stuffed eggplants with wild herbs and cheese.

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Stuffed eggplants with wild herbs and cheese.

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A Greek starter...

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"My white Jasmin"                                by Elli Paspala

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"My white Jasmin"                                by Elli Paspala

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Έλλη Πασπαλά - Λευκό Μου Γιασεμί

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''Είναι φορές που δεν ξέρω γιατί κάτι νυχτώνει βαθιά και πενθεί και δε σου κάνει κανείς..'' Στίχοι: Μιχάλης Γκανάς Μουσική: Παναγιώτης Καλαντζόπουλος Πρώτη εκτέλεση: Έλλη Πασπαλά Είναι φορές που χωρίς αφορμή, κάτι γιορτάζει βαθιά στο κορμί, και ξαναβλέπεις το φως, σαν να 'σουν χρόνια τυφλός. Κι ένας αέρας ζεστός γιασεμιά φορτωμένος, φυσάει βουρκωμένος.

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We can also Chat a bit..!                  There are so many things to ask or tell each other.                             After all,  IT is a PARTY. Have fun!

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Στην υγειά μας!